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13 hours ago, BearCountry11 said:

Tried out Guga’s “Butter of the Gods” recipe and threw it on some prime filets. Holy shit…it’s amazing. Started with curing some duck egg yolks (5 days) then threw the femur bones in a salt solution to extract all the blood (3 days). Once you pull the bones out, roast for about 10 min, pull out the marrow. From there blend with butter, anchovies, garlic paste, roasted bone marrow, 1 cured duck egg yolk (grated), shallots, parsley, and salt. Toss in the fridge for a couple of hours and you’re good to go.

It’s time consuming but worth it. My wife, who never wants the same dinner back to back, has requested steak until we run out of the butter.
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Out of curiosity, if you wanted to start a business selling that, how much would you charge per ounce?

3 hours ago, conVINCEd said:

Out of curiosity, if you wanted to start a business selling that, how much would you charge per ounce?

Bout tree fiddy.  
 

You can find similar stuff online for a reasonable price - not sure if it had the cured yolk though.  It’s cheap ingredients but takes some time to make.  

7 minutes ago, elfenix said:

steak cooking method @BearCountry11 ?

Reverse sear.  
 

225 in oven until internal of 115-118.  Seared in cast iron and continuously baste in butter after first flip.  

  • Popular Post

That bone marrow butter goes AMAZING on pork chops. 10/10.
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3 hours ago, BearCountry11 said:

That bone marrow butter goes AMAZING on pork chops. 10/10.
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Gonna need that prep method, dude.  I see thyme and garlic, but what is in the pan party liquor?  Dry brine?  Damn.

7 hours ago, tigol said:

Gonna need that prep method, dude.  I see thyme and garlic, but what is in the pan party liquor?  Dry brine?  Damn.

+1 on this

9 hours ago, tigol said:

Gonna need that prep method, dude.  I see thyme and garlic, but what is in the pan party liquor?  Dry brine?  Damn.

Funny thing is this was not what I was aiming for.  Was just going for some pan seared chops but realized quickly these were way too thick.
 

Dry brine with salt/pepper, pull chops out about an hour before cooking.  Heat some avocado oil up in a heavy skillet until smoking - chops in and sear on one side about 3-5 min then flip once crust forms.  Sear other side about 3-5 min then toss in 350 oven (this was my panic mode realizing all stovetop was going to be tough) until internal hits 135 degrees.  While you do that, warm up some beef stock (chicken works too, I’m sure liquor would be fine).  What made the color of this dish was the homemade stock I had (on my phone so can’t link it - but check out Binging with Babish’s “Twister” video - that’s the recipe I use for stock).  
 

Once temp hits 135, bring back to stovetop and deglaze pan with beef stock.  Add 3 tablespoons butter, 5 cloves smashed garlic, and thyme (would do sage too, but didn’t have any).  And baste until temp gets to 145.  Rest.  
 

Looking back, had I planned to cook the chops this way, I would have done more of a sauce with the stock/butter and finished the chops in there once it was thickened.  Turned out great regardless and made me want to have this bone marrow butter on-hand regularly.  

geez. i'm never posting in this thread again lol.

No shit. That is fucking awesome. Amazing stuff

The last two pages of this thread have been out of fucking control. HOLY SHIT

32 minutes ago, BHMCruiser said:

The last two pages of this thread have been out of fucking control. HOLY SHIT

… especially the @BearCountry11 pork chops.  Touch ‘em all … that’s outta here!

Had some leftover pork that I needed to get rid of so I made Mojo Pork Tacos.20211006_144200.thumb.jpg.86102e564bf85dc09260b45c6501436c.jpg

Again, tapa pics out of order.fd0568c212856d0e537e9f845fb63ea2.jpg99379018dc8d4bb7419a4662eecb6df3.jpg61066f512d4e32adfa3c29d291d7478a.jpg8ea5a04d010d0f61f87d77f4362ae0d9.jpgf16d3f20f511164dac350dbfb90cca17.jpg

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On 10/2/2021 at 8:47 PM, BearCountry11 said:

That bone marrow butter goes AMAZING on pork chops. 10/10.
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7 minutes ago, ROFL BOX said:

Again, tapa pics out of order.fd0568c212856d0e537e9f845fb63ea2.jpg99379018dc8d4bb7419a4662eecb6df3.jpg61066f512d4e32adfa3c29d291d7478a.jpg8ea5a04d010d0f61f87d77f4362ae0d9.jpgf16d3f20f511164dac350dbfb90cca17.jpg

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Does that giant German Shepherd get one of those?  

Bout tree fiddy.  
 
You can find similar stuff online for a reasonable price - not sure if it had the cured yolk though.  It’s cheap ingredients but takes some time to make.  

Just talked to my bone guy. He usually sends stuff cut short ways. Said he would send the next ones cut lengthwise. Going to try this out.
Does that giant German Shepherd get one of those?  
Otis passed away maybe ¿4... 5? years ago.

We have Major (Doberman, 4 y.o.) & Scout (Corgi, 1 y.o.).ff5c412b5d5b417f6582cf0ffb1161fe.jpg

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My dad left a couple double cut pork chops in my freezer when they visited last week, but i didn’t see them til yesterday. To say it was a nice surprise would be an understatement 

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My dad left a couple double cut pork chops in my freezer when they visited last week, but i didn’t see them til yesterday. To say it was a nice surprise would be an understatement 
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Ask him to drop off some new plates next time.
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Pork Sunday’s 

 

 

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Ask him to drop off some new plates next time.

Is Juliska shitty all of the sudden?
7 hours ago, Da Fino said:


Is Juliska shitty all of the sudden?

Ignore that, your dinnerware is fine. Good looking pork. Underappreciated but when cooked just right, is quite a pleasant meal.

Edited by Mrs Whiggins
Directed at either of the pork displays. If it isn't broken, it doesn't need fixin'

Chicken katsu curry tonight. Amazing high meal 

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My mom is here visiting from Kyle. She always asks me to fix something for her. She wanted crab cakes. Came out pretty good. 20211023_180954.thumb.jpg.431303ca422f3e602987d0a316131c65.jpg

  • 2 weeks later...

I half assed seasoned my Lodge cast iron pan by cooking some bacon and then cooked some bone in pork chops.  Damned good. Better than 95% of pork chops I’ve ordered in restaurants. 
 

The Perry’s pork chop being a notable exception. 
 

I still think outdoor broilers is the best at home option, but I’m a fan of cast iron pans. 
 

 

Edited by billfromlaketravis

12 hours ago, billfromlaketravis said:

I half assed seasoned my Lodge cast iron pan by cooking some bacon and then cooked some bone in pork chops.  Damned good. Better than 95% of pork chops I’ve ordered in restaurants. 
 

The Perry’s pork chop being a notable exception. 
 

I still think outdoor broilers is the best at home option, but I’m a fan of cast iron pans.

It looks delicious!

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Guisada for the cold

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recipe so i remember:

2.5# chuck, trimmed
1 med onion, 1 green bell, 1 poblano, 2 jalapenos, 2 cloves garlic, 4 romas (smallish, medium use 3)
1 shiner, 1 tbsp beef base
1 tbsp comino, 1 tbsp smoked pap, 1 tsp mexican oregano, some cayenne dashes
60 minutes in IP, natural release for 15 or so, fish beef chunks out and use stick blender to grind up gravy

Edited by elfenix

Following that lead in, did a green chili stew tonight. Not bad for a relatively quick green chili dinner. Throw a couple japs in with the veggies to roast to kick up the heat would be good, but not going to fly with the kids yet. Gonna have a bunch of the chili sauce left, could prob go 4-5# pork easy if you wanted to push it.  Will freeze after a couple rounds of leftovers for a quick dinner some time.

8 tomatillos and couple onions, quartered; 5 garlic cloves; tossed with some avocado oil, salt/pepper; roasted in oven.

~1# of roasted green chilis out of the freezer and a handful of cilantro.

Mixed above in blender and liquified.

While above is roasting, ~3# pork loin and shoulder mix, cubed. Season and brown in a couple batches. Add ~1/2 tbsp cumin total at the end.

4 cups chicken stock and whatever was leftover in a beef stock container in the fridge.

Add all of above to instapot, add 1/2 tbsp oregano and whatever amount of salt makes you happy, cook on stew setting for default 10m and let it do the slow depress until you get impatient. Check the final seasoning to taste. 

Topped with avocado, queso fresco, sour cream, and some more cilantro. 

 

 

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Edited by Anastasis

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Figured out something to do with some of the leftover gravy this morning.  Avocado and green chili omelet.

 

4-F5-E24-A8-83-EA-4-B63-8-BC8-7-F531-B8- 

Both look damn good.  For me, the tomatillos will make or break a green chili stew.  Do you add corn starch or anything else to thicken?

1 hour ago, Anastasis said:

Figured out something to do with some of the leftover gravy this morning.  Avocado and green chili omelet.

 

4-F5-E24-A8-83-EA-4-B63-8-BC8-7-F531-B8- 

De-plate this one a little bit and those heathen fuckers in the Steel Shank thread would eat it right up. 

1 hour ago, South Austin said:

Both look damn good.  For me, the tomatillos will make or break a green chili stew.  Do you add corn starch or anything else to thicken?

Tomatillos are absolutely essential imo. No starch added. 

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Chicken shashlyk today. Pretty simple Russian style, marinade of yogurt, beer, apple cider vinegar, lots of garlic and onion, hot paprika, dill. Can’t say enough about these screw ended skewers, they allow you to turn the meat evenly on all sides. I used a mix of skinless thighs and skinless breasts, you grill these for a while over medium heat and so skin will either be rubbery or burned, not crispy. The yogurt keeps things tender. Sprinkle some pomegranate seeds and quick pickled onions on the plate to finish it off. 
 

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Nice, simple creamy garlic shrimp recipe tonight. Came together in about 7 min and was incredible. Sopped up the sauce with a baguette. Definitely adding this one to the rotation.
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I wanted to see what a smoked chuck roast would be like. Wife was out of town so it was something I could throw out if it was awful but it was surprisingly pretty good. Budget brisket flat.

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